Loading... Please wait...

Our Newsletter




Misty Gully carries a massive range of Smoking Woods, in fact we have the LARGEST range of Smoking woods in Australia.

All of our Smoking Woods are processed specifically for use with food. Be aware that any woods that are processed with a chain saw WILL contain chain oil. All of our woods are processed with a circular saw and specific wood chipping machinery that are used only for Smoking Woods.

Our woods are also thoroughly dried out so when you buy 1kg of wood that is what you are getting with no retained natural moisture from green wood.

Many of our woods are sourced from Australian suppliers where possible. We also import product from the USA.

The range includes CHIPS, CHUNKS, DUST, FINES & WOOD PELLETS in Hickory, Mesquite, Apple, Pecan, Alder, Cherry, Alder, Mallee, Oak, Mountain Ash, Tasmanian Oak, Peach, Jam, Olive, Oak Wine Barrel, Bourbon Oak Barrel, Sheoak and Beech.

The most common question we are asked is "What sort of wood should we be using"?

Our answer is always the same.

There is a rule of thumb that you would use Fruit and Nut woods for your white to pink meats ie: Chicken, Fish & Pork and Hardwoods like Hickory and Mesquite on your Red meats.

Just think a little about what the tree produces and it will give you an idea of the strength of the smoke that you will receive.

Never use Pine, the sap in Pine will create a very bitter and acrid smoke another wood to avoid is anything that has been painted or treated in anyway or sawdust created buy chainsawing as it will contain chain oil. Some people say that Eucalypts are great for smoking and some avoid it like the plague as it creates a very strong flavour. Walnut is another wood that creates a very bitter unusual smokey flavour.

There is no hard and fast rule, some purists would be adament that you need to use the correct wood, but it is a personal taste and as far as we are concerned as long as you follow the basic rule and think about what the tree creates you should be safe.

You should also be careful not to use too much smoke, how much smoke you add and for how long does depend on what you are cooking/smoking in. If you are cold smoking of course you will need to continue for quite a long time and you will need to know what you are doing. When hot smoking you really only need to add smoke for the first half to one hour or you will make the meat too smokey. Just consider that as soon as you add heat the meat will start to seal and the smoke will only be able to penetrate for a short period of time any smoke added after the first hour or so will just get layered on the outside.

Some wood formats will not produce as much smoke as others for example dust will burn up faster than flakes and will not produce as much smoke. In order of longevity - dust, flakes, chips, pellets & chunks. But it all does come down to whether you have soaked them in water well in advance and whether you have them wrapped in foil or you are using a small stainless steel smoker box like the Camerons one. We also have a pre soaked flake in our range for your convenience. It takes quite a long time for water to soak into a fully dried piece of wood so allow at least 24 hours.

Check out the AMAZEN cold smoke generator for an easy reliable way to create cold smoke or if it just sounds all too hard try out the Liquid Smoke.